Research Inventy : International Journal of Engineering and Science

Research Inventy: International Journal Of Engineering And Science
Vol.3, Issue 11 (November 2013), PP 20-29
Issn(e): 2278-4721, Issn(p):2319-6483, Www.Researchinventy.Com

Antimicrobial Effect of some Plants and Herbs
Fadheelah A. Gholoum
(Nutrition and Food Science, Minufiya University, Egypt)

ABSTRACT:This study was conducted to determine the antimicrobial activity of some herbs and plants
(rosemary, sage, marjoram, chicory, reeds grass) in which mixtures of their oil forms were used at different
concentrations (0, 0.4, 0.8, 1.2 and 1.6 g / L) in liquid media to measure the inhibition growth of certain
microbial pathogens. Each herb and plant antimicrobial inhibitory effect with the pathogens was first
determined and the effective concentrations from each herb were obtained in an oil form mixture. Herb and
plant oil mixture concentrations (1.2 % and 1.6 %) recorded a complete inhibition percentage (100.0 %) with
all tested microorganisms, except with Aspergillus niger and Candida albicans. The herb and plant oil mixture
was then added to meat products (sausages). The quality of the sausages in terms of the chemical composition of
fresh and freezing storage at –18 oC for 6 months were then examined. In addition, phenolic compounds were
also determined in the tested herbs and plants.

KEY WORDS: antimicrobial, plant oil, sausages, phonolic, pathogen.
I.
INTRODUCTION
Herbs and spices were recognized by Egyptians over 3000 years ago as preservative agents. Many
types of herbs and spices are used in Egypt mainly as seasonings to improve the flavor of food, as a
preservative, and as treatments for certain disease conditions. Herbs are usually only parts of plants and may be;
roots, rhizomes, barks, seeds fruits, flower buds, etc. Herbs are very aromatic and may contain large
percentages of essential oil as well as other powerful nonvolatile flavoring components [1].
Safe food is essential for the protection of human heath since microbial or chemical contamination of
food lead to the spread of several human diseases. These kinds of contaminants find their way into food through
one or more stages of food production like harvesting, processing, packaging, storage and even marketing.
Microbial contamination of food represent one of the most dangerous factors which affect directly both human
health and food quality due to the ability of microorganisms to produce one or more of their metabolic
byproducts which have toxigenic action on human [2]. Sausage is a food that is prepared from comminuted and
seasoned meat. Meat forms a main component of sausage and is a suitable medium for the growth of
microorganisms. The bacteriological load of meat products depends upon the microbial load of the raw meat
used for grinding, sanitary conditions, and time and temperature of storage. Other sources of microorganisms in
sausages include spices, condiments, salt and natural casings. The latter have been found to contain high
numbers of bacteria [3]. In most cases, the levels of spices used in the production of sausages are insufficient for
their antimicrobial activity to interfere with the growth of food-borne pathogens, and hence they are not very
effective as preservatives. This is in contrast with fresh meat products, where a mixture of spices can be
successfully applied to stabilize the sensory appearance and hence extend the shelf life of the food. Some spices
(garlic, nutmeg, mace, paprika, rosemary, and sage) contain powerful antioxidants that can extend the shelf life
of sausages [4].
Staph. aureus, Bacillus cereus, Clostridium botulinum, Streptococcus faecoles, Vibrio cholera,
Salmonella sp. and Shigella sp. are the major groups of bacteria which affect on the human health. On the other
hand, moulds dangerously effect human health through their contamination of food due to the production of
toxins which known as mycotoxins. Members of Aspergillus, Penicilliurn, Fusarium, Alternaria and
Cladosporium are the major groups of food contamination due to their production of toxins which has the ability
to withstand heat treatment during the food processing [5].The problem of food preservation has grown to be
more complex as new food products are frequently being introduced on the market, requiring longer shelf life
and greater assurance of protection from microbial spoilage. There are several chemicals that can be used as
antimicrobial agents. For instance, acetic acid and sulfur dioxide are widely used as food preservatives.
However, these chemicals require caution in handling since they are corrosive and their vapors can irritate the
eyes and respiratory tract. It has been reported that sodium nitrite combines with secondary and tertiary amines,
forming nitrosoamines which are carcinogenic. The most commonly used antioxidants, B H A and B H T, are
added to a wide variety of foods to prevent rancidity of lipid-containing products and also have antimicrobial
activity. These synthetic chemicals convert some ingested materials into toxic substances or carcinogens by the

20

Antimicrobial Effect of some……
increase of microsomal enzymes. Consequently, alternative preservatives reare needed which possess
antimicrobial activity but cause no health problems to the handler and consumer [6]. Many herbs and spices
display antimicrobial activities in which such antiseptic potential resides in the essential oils. In this respect, this
study examined various spice essential oils for their inhibitory activity towards the growth of some microorganisms in sausages.
II.
Materials and Methods
2.1 Source of herbs
Commercially dried ground spices and its oils such as {Rosemary (Rosemarinus officiais), Chicory
(Cichorium intybus), Marjoram (Origanum marjorana, L.), Sage (Salvia officialis) and Reeds grass (Arundo
domaxl)} were obtained from local market in 2007 from Minufiya Governorate.
2.2 Microbiological cultures
Bacterial, fungal and yeasts cultures used in this study involved: Escherichia coli (DSM 30083),
Staphylococcus aureus (DSM 1104), Bacillus cereus (DSM 315), Salmonela sp. (DSM 347) were obtained from
Microbiological Resource Center "MIRCIN", Faculty of Agriculture, Ain Shams University, Cairo, Egypt. And
mold (Aspergillus niger) & yeast (Candida albicans) were obtained from Department of Microbiology, Faculty
of Science, Ain Shams University, Cairo, Egypt.
2.3 Antimicrobial activity Measurements
The antimicrobial activity was measured by the number of colonies detected on the plates. Plates were
inoculated with an initial number of 1.0 X 106 colony forming units / gram (cfu/g) of each microbial species
grown on their selective media. After which the percentage of inhibition was calculated with the decrease in
microbial counts after inoculation with 1ml of the tested plant or herb samples for 22-48h at 35ᵒC. Molds and
yeast were incubated at 25ᵒC for 7-10 days after which colonies were counted and expressed as cfu/g of sample.
2.4 Preparation of sausages samples for microbiological analysis
Meat and natural mutton casings were obtained from the local market, Minufiya Governorate.Ten
grams of each sample were homogenized with 90 ml distilled water so as to give 0.1dilution. Then different
dilutions (1 : 10 – 1 to 1 : 10 – 6 ) were prepared to be used for microorganisms tests.
2.5 Cultivation media
Selective media for each microorganism growth was prepared into plates to which microbes were
inoculated, then colonies were counted based on certain parameters. Mold (Aspergillus niger) and yeast
(Candida albicans) were grown using malt – yeast extract agar and colonies were counted and expressed as
cfu/g sample. Staphylococcus aureus were grown on Baird-Parker agar (Oxoid) and colonies were selected
based on International Commission of Microbiological Specifications for Foods [7]. Bacillus cereus was grown
using Bacillus cereus selective agar medium with supplement SR99 and colonies were selected as described by
Roberts [8]. Salmonella sp. was grown using Salmonella sp (SS agar modified Oxoid) and colonies were
selected as described by Bryan [9]. Escherichia coli was grown using m-Endo agar (Millipore) and colonies
were selected as described by WHO [10].
2.6 Preparation of natural mutton casings
Casings were removed carefully from the slaughtered animal without punctures to avoid contamination
of the carcass as well as to insure that it will be not less than minimum possible length. Three essential
operations were performed prior to curing: fat and mesentery were removed as completely as possible, the
intestinal contents were slipped out under a spray of water to keep the exterior clean, then slim were removed by
crushing intestines manually between two successive rollers. Next, natural casings were salt cured, and were
packed in barrels with salt. Prior to use, casings were soaked and washed well with water. The casings were kept
wet at all times once the salt was removed from prior to filling according to the method described by El-Deep
[11].
2.7 Preparation of sausages
Sausages were prepared using the following formula: Lean meat (beef) 69.05 %, Fat tissues (12.44 %),
Salt(Sodium chloride) 2.225 %, Water (as ice) 15.00 %, Species mixture 0.80 %, Sodium alginate 0.50 %,
Sodium nitrite 0.005 %. Imported frozen beef was thawed at room temperature and minced. The ingredients
were mixed and emulsified using laboratory emulsifier (Hobart kneading machine) for sausages for 8-10
minutes. Then the emulsion was stuffed by hand into natural mutton casings (specially prepared sheep casings,
diameter 80 mm).

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The tested plants and herbs oil with specific concentrations were added to the sausages to determined
the difference in inhibition of tested microorganisms in sausages samples. Sausages in mutton casings was
stored at -18 °C for 6 months. Spoilages were detected by the development of off odors.
2.8 Analytical Methods
Moisture, Protein (N x 6.25 Keldahl method), fat (hexane solvent, Soxhielt apparatus), fiber and ash
were determined according to the method recommended by A. 0. A. C. [12].
2.9 Carbohydrates and energy value
Carbohydrate was calculated by differences as follow:
% Carbohydrates = 100 - (% moisture + % protein + % fat + % ash + % fiber).
Energy value was estimated by multiplying protein and carbohydrates by 4.0 and fat by 9.0.
2.10 Evaluation of nutritional value
To evaluate different products, consumed amount of sausages to cover the daily requirements of adult
man (G. D. R. g) in protein or energy (63 gm and 2900 kcal., respectively and calculated according to RDA
[13]. Percent satisfaction of the daily requirements of adult man in protein and energy when consuming 150 mg
of sausages (P. S. /150) was also calculated.
2.11 Determination of thiobarbituric acid value (T. B. A.)
Ten grams of sample was distilled (distilled water + 4N Hcl) for 10 minutes, 5 ml. of the distillate was
added to 5 ml. T. B. A. solution (0.28839g T. B. A. / 100 ml of 90% glacial acetic acid) into a stoppered tube,
which was then heated in boiling water for 35 minutes. After cooling measurements were carried out
calorimetrically at 538 nm., the T.B.A. value was calculated by multiplying the absorbency by the factor (7.8)
and the results were presented as grams of malonic / kg sample.
2.12 Extraction and identification of phenolic compounds
A known weight of dried powdered sample was soaked in 25 ml sterilized water and agitated on a
rotary shaker for 24 h. at 200 rpm. Sullary was filtered through Whatman 3 MM filter paper under vacuum,
followed by centrifugation at 12,500g for 30 min. at 80 °C. The aqueous extract was acidified to 2.5 pH using
diluted phosphoric acid. Each sample was partitioned three times with an equal volume of diethyl ether. The
combined diethyl ether layers was evaporated to dryness under reduced pressure at 30 °C. The resulting residue
was re- dissolved in 3 ml of spectral grade methanol and filtrated through a 0.2 µm filter sterilized membrane
prior to HPLC analysis. Phenolic compounds of herb and plant samples were extracted according to the method
outlined by Ben-Hammoudam [14]. The standards of phenolic compounds were purchased from Sigma (St.
Louis, USA) and from Merck-Schuchardt (Munich, Germany) chemical companies.
III.
RESULTS AND DISCUSSION
3.1 Antimicrobial Activity
The inhibitory effect of each plant species (rosemary, sage, marjoram, chicory and Reeds grass) under
various concentrations (0.4 %, 0.8 %, 1.2 % and 1.6) were investigated on some pathogenic bacteria and fungi
species enumerated in liquid media. Data presented in Fig. (1) shows a complete inhibition (100.0%) of E. coli,
Salmonella sp, Bacillus cereus and Staphylococcus aureus with rosemary oil concentration of 1.6%. In addition,
this concentration gave a maximum inhibition percentage of 99.98 and 99.99 % with fungi species Aspergillus
niger and Candida albicans respectively. In Fig.2, there is a complete inhibition (100.0%) of E. coli and
Salmonella sp. was recorded with all tested sage oil concentrations (0.4 %, 0.8 %, 1.2 % and 1.6 %). A complete
inhibition (100.0%) of Bacillus cereus was recorded with 1.2 % and 1.6 % sage oil concentrations. The
maximum inhibition percentage of Staphylococcus aureus was recorded with 1.2 % and 1.6 % sage oil being
99.999 % and 99.999 %, respectively. A markedly reduction of Aspergillus niger and Candida albicans was
observed especially with 1.6 % sage oil concentration being 99.99 % and 100.0 %, respectively. Data in
Fig. 3 shows the maximum value of inhibition percentage of 0.4 % and 0.8 % marjoram oil concentrations was
recorded with Candida albicans and Staphylococcus aureus. The values were 99.95 % and 99.98 %,
respectively while the lowest inhibition percentage was recorder with Bacillus cereus (96.50 % and 97.00 %).
Marjoram oil concentrations (1.2 % and 1.6 %) recorded the maximum value of inhibition percentage with
Staphylococcus aureus and Candida albicans. The values were 99.998 %, 99.999 %, respectively. While the
lowest inhibition percentage was recorder with Bacillus cereus (99.40 % and 99.85 %).In Fig. 4, the highest
value of inhibition percentage of 0.4 % and 0.8 % chicory oil concentrations was recorded with Staphylococcus
aureus.

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The values were 99.98 % and 99.99 %, respectively. However, the lowest inhibition percentage was
recorder with Candida albicans (99.70 % and 99.80 %). Chicory oil concentrations (1.2 % and 1.6 %) recorded
the highest value of inhibition % with E. coli. The values were 99.99 %, 99.999 %,respectively. While the
lowest inhibition percentage was recorder with Candida albicans. The values were 99.85 % and 99.98 %. Data
in Fig. 5 presents the maximum value of inhibition percentage of 0.4 % and 0.8 % reeds grass oil concentrations
was recorded with Staphylococcus aureus. The values were 99.95 % and 99.98 %, respectively. While the
lowest inhibition percentage was recorder with E. coli (99.98 %and 99.99%). Reeds grass oil concentrations (1.2
% and 1.6 %) the maximum value of inhibition percentage was recorded with Candida albicans. being 99.998
%, 99.999 %, respectively. The lowest inhibition percentage was recorder with E. coli and Salmonella sp. (99.83
% and 99.94 %). Data in Fig.6 shows the highest value of inhibition percentage of 0.4 % and 0.8 % herb and
plant mixtures oil concentrations was recorded with Staphylococcus aureus. The values were 99.999 % and
99.999 %, respectively. While the lowest inhibition percentage was recorder with E. coli and Aspergillus niger
(99.80 % and 99.93 %). Herb and plant oil mixture concentrations (1.2 % and 1.6 %) recorded a complete
inhibition percentage (100.0 %) with all tested microorganisms, except with Aspergillus niger and Candida
albicans.

Figure 1. The Inhibitory effect of various
rosemary oil concentrations (0.4, 0.8, 1.2, 1.6) on
pathogenic bacteria (E. coli, Salmonella sp.,
Bacillus cereus, Staphylococcus aureus ) and
fungi (Aspergillus niger and Candida albicans).

Figure 2. Inhibitory effect of various sage oil
concentrations (0.4, 0.8, 1.2, 1.6) on pathogenic
bacteria (E. coli, Salmonella sp., Bacillus cereus,
Staphylococcus aureus ) and fungi (Aspergillus
niger and Candida albicans).

23


Figure 3. Inhibitory effect of various marjoram
oil concentrations (0.4, 0.8, 1.2, 1.6) on
Bacillus cereus, Staphylococcus aureus ) and

Figure 4. Inhibitory effect of various chicory oil
concentrations (0.4, 0.8, 1.2, 1.6) on pathogenic
bacteria (E. coli, Salmonella sp., Bacillus cereus,
Staphylococcus aureus ) and fungi (Aspergillus
niger and Candida albicans).

Figure 5. Inhibitory effect of various Reeds
grass oil concentrations (0.4, 0.8, 1.2, 1.6) on
Bacillus cereus, Staphylococcus aureus) and

Figure 6. Inhibitory effect of herbs and plants
mixture oils at various concentrations (0.4, 0.8,
1.2, 1.6) on pathogenic bacteria (E. coli,
Salmonella sp., Bacillus cereus, Staphylococcus
aureus) and fungi (Aspergillus niger and
Candida albicans).

24

3.2 Sausage quality
3.2.1 Chemical composition of fresh sausages
Data presented in Table 1, shows the chemical composition of fresh sausages as influenced by the
addition of the best selected microbial inhibitory concentration for each herb and plant oil mixed together (on
wet weight basis). Control sausage (without herb and plant mixtures) recorded the highest moisture, protein, and
ash, content (%) as wet weight. Sausage with herb and plant mixture oils recorded the highest fat content
percentage(19.37%) as well as carbohydrates (3.43%) and energy (245.23 kcal/100g), while the lowest values
recorded with protein (14.33%) and ash (1.66%) content. In addition, control sausage recorded the highest GDR
for energy (1209 g) and PS/150 (35%) for protein. In contrast, sausage with herbs mixture oils recorded the
highest PS/150 (12.67%) for energy and GDR (440) for protein.
3.2.2 Chemical composition of sausages as influenced by addition of herb and plant mixtures oils during
frozen storage at -18°C for 6 months
Data presented in Table 2, shows the chemical composition of sausages stored at -18 °C for 6 months
and the influence of the addition of the best selected microbial inhibitory concentration for each herb and plant
oil mixtures (on wet weight basis). The control sausage (on wet weight basis) recorded the highest values of
moisture, ash, fiber, GDR for energy and PS/150 for protein. However, the lowest values for protein (12.17) and
fiber (0.10) content were recorded for sausage with herbs and plants mixture oils. PS/150 for energy(13.76),
showed similar values for control sausage and sausage containing herb and plant mixture oils. With progress of
frozen storage period, sausages containing herbs and plants mixtures oils showed a decrease in the moisture
(58.36%), ash(1.96), protein(12.17), fiber (0.10), GDR for energy(1090) and PS/150 for protein(29) decreased.
While the fat(21.56), carbohydrates (5.85), energy value(266.12), GDR for protein (518) and PS/150 for
energy(13.76) increased. Fat and water are the two major components influencing the quality, yield and stability
of sausages [15]. Lean meat is the most important ingredient of sausages as water plays a role in binding,
mantaning the fat component of the mixture and in determining product cohesiveness. Thus, if the lean meat
contant was high the quality of the end products will also increase. As the percentage of fat in sausage increase
the moisture content decreases. Fat contributes greatly to the platability of sausages, it serves as the
discontinuous phase of sausage emulsions. Water plays a role in platability and in increasing meat binding and
providing fluid conditions during fat chopping. The most important factor that affects water content of sausage
is the moisture [16]. Reagan et al. [17] found that sausage samples with lower fat levels (30.3%) had a higher
content of lean mean and a higher content of moisture (51.8%). These results are in agreement with our results
since both the water and fat content of sausages effect platability as they increase the tenderness and juiciness.

Table 1. Chemical composition of fresh
sausage as influenced by addition of herbs
and plants mixture oils.

Table 2. Chemical composition of sausage
as influenced by addition of herbs and
plants mixture oils during frozen storage at
-18
°C
for
6
months.

25

3.3 Microbiological aspects of fresh sausages as influenced by addition of herb and plant mixtures
oils during frozen storage at -18 °C for 6 months
Data given in Fig.7, shows the inhibitory effects of herbs and plants mixtures oil on some pathogenic
microorganisms enumerated in fresh sausages during storage period at – 18 °C for 6 months. At zero time the
counts of all tested microorganisms(E. coli, Salmonella sp., Bacillus c) ereus, Staphylococcus aureus,
Aspergillus niger and Candida albicans were 1.0 x 106 cfu / g in sausage sample containing the best selected
microbial inhibitory concentrations fir each herb and plant oil mixture. At the end of storage period of 6 months
at – 18 °C the counts of all tested microorganisms in sausage samples recorded the highest inhibition by various
rates. The counts were 5.0 x 103, 2.0 x 103, 1.5 x 102, 0.4 x 103, 1.5 x 102 and 2.1 x 102 cfu / g for E. coli,
Salmonella sp., Bacillus cereus, Staphylococcus aureus, Aspergillus niger and Candida albicans, respectively;
showing percent decrease of 99.5 – 99.99 %. Therefore, these results indicate that both the effect of lower
temperature and addition of herbs and plants mixture oils significantly allows for preservation of sausage
samples for longer periods without the need to use hazardous preservatives.

Figure 7. Inhibitory effect of herbs and plants mixture oils on pathogenic bacteria
(E. coli, Salmonella sp., Bacillus cereus, Staphylococcus aureus) and fungi
(Aspergillus niger and Candida albicans) inserted in sausage during storage period
for 6 months at -18 °C .
3.4 The effect of herbs and plants mixtures oil on thiobituric acid values during frozen storage for 6
months
The changes in thiobituric acid (TBA) value of sausages as influenced by the addition of herbs and
plants mixtures oil during frozen storage period at – 18 °C for 6 months is shown in Table 3. At zero time of
storage period at– 18 °C the values of T.B.A. were 0.15 and 0.23 mg / kg for control sausage and sausage with
herbs and plants mixture oils, respectively. At the end of frozen storage (6 months) the TBA values for the
control increased to 1.54 while for the sausage samples containing herbs and plants mixture oils the TBA value
decreased to 1.30 and lower than the control. The 2-thiobituric acid (TBA) test has been widely used for
measuring oxidative rancidity in fat-containing food, especially in meat products. A reduction of TBA reactive
substances at freezer temperatures was found to occur with advanced lipid oxidation [18-20]. Processed meat
such as fresh sausage, were oxidation prone in frozen storage conditions, in which griding greatly increases the
exposure of lipids to air. In addition, the heme pigments in meat are strong oxidation catalysts when brought
into contact with lipids [21]. However, previous studies have shown that the use of antioxidants in reconstructed
beef steaks controlled lipid oxidation at significantly lower levels than that of the controls without any

26

antioxidants added. Results of this study indicate that the reduction in T.B.A values is due to higher
antioxidation activity of herbs and plants mixture oils during long frozen storage periods.

Table 3. Changes in thiobarbituric acid value of sausages as influenced by addition of herbs
oil mixtures during frozen storage at -18 °C for 6 months (mg /Kg).
Storage Period (months)

Sausage
(control)

Sausage +herbs mixture oils

Zero time (0)

0.32

0.15

1

0.52

0.42

2

0.69

0.51

3

0.85

0.50

4

1.25

1.15

5

1.40

1.25

6

1.54

1.30

Table 4. Determination and identification of phenolic compounds in tested herbs and plants.

Phenolic
compounds
standards

Percentage of Phenolic
Compounds of Tested Herbs
and Plants (%)
Marjoram

Reeds
grass

Sage

Chicory

Rosemary

Pyrogallic

3.96

1.57

4.74

1.09

0.96

Coumarin

ND

ND

5.55

ND

ND

Protocatechuic

0.22

ND

ND

0.06

ND

P.Oh benzoic

ND

ND

0.68

0.14

1.20

Cinnamic

0.23

ND

ND

ND

ND

Catechin

ND

0.73

ND

ND

ND

Quercetin

ND

ND

ND

0.022

0.07

Gallic

0.20

1.63

0.08

ND

0.33

Salicylic

ND

ND

ND

ND

ND

O-Coumaric

0.48

0.58

0.72

0.076

ND

Phenol

0.81

1.43

ND

0.12

0.08

ND- Not Detected
3.5 Determination and identification of phenolic compounds in tested herbs and plants
Results in Table 4 demonstrates the presence of eleven different phenolic compounds was investigated
in the studied herbs and plants (rosemary, sage, marjoram, chicory and Reeds grass). All testes herbs and plants
contained different concentration of phenolic compounds. Rosemary herb contained some of phenolic
compounds, such as Pyrogallic, protocatechuic, cinnamic, gallic and phenol. Sage contained many phenolic
compounds such as pyrogallic, catechin, gallic, O-Coumaric and phenol. Marjoram herb, contained many
phenolic compounds such as pyrogallic, coumarin, P.Oh benzoic, gallic and O-Coumaric .Chicory plant using
HPLC showed some phenolic compounds such pyrogallic, protocatechuic, P.Oh benzoic, quercetin, O-

27

Coumaric and phenols. Reeds grass contained some of phenolic compounds such as pyrogallic, P.Oh benzoic,
quercetin, gallic and phenol . Overall, all tested herbs and plants were mixed to give the best results for
inhibition of tested microorganisms and to improvement the sausage quality.

IV.

CONCLUSION

The growing concern about safety of foods has recently led to the development of natural
antimicrobials to control foodborne pathogens. Herbs are some of the most commonly used natural
antimicrobial agents in foods. Addition of spices in foods not only imparts flavor and pungent stimuli but also
provides antimicrobial property. Extracts of many aromatic plants and herbs had the ability to retard the
microbial invasion into the food in addition to import attractive flavor and aroma herbs extracts are more
preferred rather than synthetic preservatives because it has no side effect when used at proper level and not
accumulated in most of synthetic preservatives. So, application of proper practices during each stages of the
production of food could improve the quality of it. In most cases, the levels of spices and herbs used in the
production of sausages are insufficient for their antimicrobial activity to interfere with the growth of food-borne
pathogens, and hence they are not very effective as preservatives. This is in contrast with fresh meat products,
where a mixture of spices can be successfully applied to stabilize the sensory appearance and hence extend the
shelf life of the food [4].
The antimicrobial properties of herbs have been long studied. The antiseptic potential of spices resides
in the essential oils in which extensive studies have been performed to determine their inhibitory properties, and
many food-borne pathogens, both gram-positive and gram-negative bacteria, have been shown to be inhibited by
spices [22]. On the other hand , many of aromatic plants and herbs like chili, mint, clove, dill, parsley, cumin,
coriander and others are used in our daily dishes to give highly acceptable seasoning properties for the foods.
Recent studies indicated that beside the seasoning properties of many seasons and herbs they have also clear and
pronounced antimicrobial activities against many of bacteria and moulds that related to food spoilage. Thus, the
new international trend of food specialists is directed into the use of these natural herbs and plants and their
extracts as the food preservatives. Indeed, the oxidation of lipids in foodstuffs results in the development of off
flavors, resulting in a product that is unacceptable for human consumption [23]. The fat content in frozen
sausages will lead to oxidative rancidity due to excessive long storage periods. Even though the percentage of
fat increase in sausages containing herbs and plants mixtures oils during long periods frozen conditions, the
TBA value didn’t increase but rather decreased. This shows the ability of these tested herbs and plants to act as
antioxidants and decrease lipid oxidation in addition to their antimicrobial properties. The presence of various
phenolic compounds in different concentrations also allowed for the increase in shelf life of sausages. This study
has shown that the mixture of some herbs and plants (rosemary, sage, marjoram, chicory and reeds grass) with
their best selected concentration (1.2 % and 1.6 %) gave the highest antimicrobial activity against major
pathogenic microorganisms (E. coli, Salmonella sp., Bacillus cereus, Staphylococcus aureus, Aspergillus niger
and Candida albicans). Furthermore, these herbs and plants mixtures have demonstrated antioxidant properties
that lead to increase the shelf life of sausages and thus are a great natural source of preservatives.
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